Ingredients
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2
-
2/3
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2/3
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Halvah ‘fudge’, A different twist on fudge with Mediterranean flair From The Complete Greek Cook Book by Theresa Karas Yianlios , I couldn’t get this to set I watched the candy thermometer and it got to the correct temp, but it never set Bummer , I love this stuff I only like to cook with unrefined sugars, so I make it with sucanat I also tried it with peanut butter instead of tahini, and that worked fine too
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Steps
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1
Done
|
Cook Sugar and Milk in a Sauce Pot Over Medium Heat to Just Under the Soft-Ball Stage, to 230f Remove from Heat. |
|
2
Done
|
Add Tahini and Vanilla but Do not Mix in Immediately. |
|
3
Done
|
Let Cool About 2 Minutes. |
|
4
Done
|
Beat With Paddle or Spoon For a Few Seconds and Pour Quickly Into a Buttered 8x8 Pan; Let Cool. |
